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Cocoa Bread

1 cake compressed yeast 2 cups milk, scalded and cooled 1 tablespoon sugar 51/2 cups sifted flour 1/2 teaspoon salt 1/2 cup sugar 1/2 cup cocoa 1/4 cup butter 2 eggs Dissolve the yeast and one tablespoon of sugar in lukewarm milk; add three cups of flour and beat until smooth. Cover and set aside to rise in warm place until light-about one and one half hours; then add butter and sugar creamed, eggs well beaten, cocoa, remainder of flour, or enough to make soft dough, and salt. Knead lightly; place in greased bowl; cover and set aside in warm place, free from draft, until double in bulk-about two hours. Mold into loaves; place in well-greased bread pans, filling them half full. Cover and let rise again until light-about one hour. Bake forty to forty-five minutes.

The recipe makes two loaves. Nuts or fruit may be added if desired. The bread may be used for making delicious sandwiches. Buns may be made from the same dough and decorated with chocolate frosting.

BOSTON BROWN BREAD No. 1 2 cups rye meal 1 cup corn meal 1 teaspoon salt 1/3 cup molasses 1 teaspoon soda 2 cups sour milk Dissolve the soda in the milk. Mix and sift the dry ingredients; add the sour milk and molasses; pour into a buttered mold and steam three hours. Brown in the oven twenty minutes. BOSTON BROWN BREAD No. 2 1 cup corn meal 2 cups graham flour 1 teaspoon salt 1/2 cup sugar 1/2 cup molasses 11/2 teaspoons soda 2 cups milk Mix and cook the same as Brown Bread No. 1. 1 cup butter .